Easy Paleo pizza crust that is crispy, crunchy, and actually holds up when it’s topped is not only possible, but it’s easy to make.
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Pizza is one of my children’s favorite meals. And, if I’m being honest with you, it’s one of mine too. When my husband and I made the transition to a paleo lifestyle years ago, the idea of never having pizza again was a harsh reality to accept. We did try a few of the vegetable-based pizza crust recipes, but none of them were quite right. They tended to be a bit soggy or really tricky to make.
Arrowroot Powder, arrowroot flour and arrowroot starch are all the same. It is a starchy substance that is extracted from the tropical arrowroot plant. It is gluten free, grain free, vegan and contains a higher amount of fiber, potassium, B vitamins, and iron than other starchy vegetables. Arrowroot powder is often used as a thickener for sauces, as corn starch would be. However, I also use it for frying, like in my Paleo Fried Barramundi, as well.
What I like the most about this paleo pizza crust is that it holds up to toppings. I usually pile sauce, cheese, peppers, onions, and pepperoni onto our pizza and it still holds up. Eating a slice of pizza with a fork and knife just doesn’t have the same feeling to it as picking it up to eat it does.
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